Pesto cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh basil leaves, washed and dried |
| 6 | larges | Cloves garlic, peeled and chopped |
| 1 | cup | Breadcrumbs made from toast (approx. 6 slices) |
| ½ | cup | Grated Parmesan cheese |
| ½ | cup | Butter, melted |
| 4 | eaches | Packages (8 oz. each) cream cheese |
| 1 | cup | Pine nuts or walnuts |
| 1 | cup | Extra virgin olive oil |
| 1 | cup | Freshly grated Parmesan cheese |
| 4 | eaches | Eggs |
| ½ | cup | Heavy cream |
| Oil-packed sund-dried tomatoes, drained and chopped | ||
| Crackers or French bread | ||
Directions
PESTO
CHEESECAKE
Combine basil, garlic and nuts in food processor. Chop roughly.
While chopping, add olive oil in a steady stream. Add cheese and blend. Combine bread crumbs, Parmesan cheese and butter. Toss to blend; press into bottom of 9-inch springform pan. Bake 5 to 10 minutes at 325 degrees F.
Beat cream cheese until smooth. Beat in eggs, cream and 2 cups of pesto. Pour into pan and bake for one hour or until set. Chill.
Before serving, run a knife around edge of pan; remove sides of pan.
Garnish
with sun-dried tomatoes. Serve with crackers or thin slices of french bread.
Note: The pesto freezes well. 15 to 30 servings.
TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95